To remaining pan juices in cup, add enough chicken broth or water to equal 2 cups total liquid; whisk into roasting pan. Cook until gravy thickens, stirring constantly. Season to taste with salt and pepper.

Serving Size

Servings Per Recipe 6

Amount Per Serving (* % of Daily Value)

Calories 382

Total Fat22g (0%)

Saturated Fat 8g (0%)

Trans Fat 0g

Cholesterol109mg (0%)

Sodium554mg (0%)

Total Carbohydrate14g (0%)

Dietary Fiber 4g

Sugars g

Protein33g

Vitamin A %

Vitamin C %

Calcium %

Iron %

* Percent of Daily Values are based on a 2,000 calorie diet.

** This is a representation of the nutrition label. The actual nutrition label may vary slightly.

Judith Caplano - Burnsville, NC

12/11/2012 1:38:48 PM

I prepared a Perdue Chicken for our Thanksgiving dinner. It was so good and tender. I will buy it again.
HOWEVER, I searched your web page and no where did I see any mention of using stuffing. I've always stuffed chickens as well as turkey, and I was a bit leary about stuffing this last chicken.Do you have any suggestions?
Thanks, Judith
We do not recommend stuffing a bird larger than 16
pounds as it's hard to guarantee the doneness of the stuffing.
Stuffing has to reach an internal temperature of 165 degrees and the larger the cavity makes it difficult to guarantee the complete doneness.
We recommend stuffing in a separate casserole.

imho - bohoken, sri lanka,

10/17/2010 9:41:49 AM

lol

Dass - Arisona, AZ

5/20/2009 3:08:29 AM

Good Recipe

lol - hehe, IA

3/1/2009 9:00:51 AM

this dinner is amazing

leapeddisc - philadelphia, PA

9/23/2008 1:50:03 PM

excellent easy old fashioned goodness the hardest thing about this well rounded meal is the gravy which most people will skip anyway